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Posts Tagged ‘Pastry’

Creamy Quiche Lorraine

A quiche that wobbles, just set, is a wonderful thing and this almost oozes. It feels luxurious and decadent, despite having simple ingredients and we’d cook this in any season. We used a local flour mill, Dunany in Drogheda for a non-bleached plain flour which accounts for the colour in the crust. Serve with a green salad.

Wine Suggestion: our choice would be an Alsace Pinot Gris, or if you can find it a dry Muscat like Zind-Humbrecht’s Grand Cru Brand Muscat. Coming from the amazing Brand vineyard this is reliably dry and will redefine for you what Muscat is. Neither of us were fans of this grape, but as always, the right wine can change opinions.

If stuck open the latest vintage, but if you are able to wait a year, or two, or more this will reward you ten-fold. The musky spices, texture and flavours match the cream, cheese and pancetta in a way nothing else will quite achieve. Failing this a close second is a richer Pinot Gris, which may be easier to find.

Quiche Lorraine with butter pastry – serves 6

  • 200g cubetti di pancetta
  • 1 tbsp olive oil
  • 2 eggs
  • 2 egg yolks
  • 250ml double cream
  • 200ml crème fraîche
  • 100g gruyère, coarsely grated

FOR THE PASTRY:

  • 225g plain flour
  • 150g chilled butter, cut into cubes
  • 1 egg yolk

Make the pastry first by putting the flour and butter in a food processor with a pinch of salt. Whizz until it looks like breadcrumbs then add the egg yolk and 2½ tbsp of iced water and whizz until it comes together. Wrap the pastry in cling film and chill in the fridge for 20 minutes. Roll the pastry out thinly and use to line a 20cm x 4cm deep, straight-sided, loose-bottomed tart tin. Leave the excess pastry hanging over the sides. Chill again for another 20 minutes.

Heat the oven to 190C/fan 170C/gas 5.

Fry the pancetta in a little olive oil until cooked then drain on kitchen paper. Beat the whole eggs, egg yolks, double cream and crème fraîche together and season.

Line the pastry tin with baking paper, fill with baking beans and bake blind for 15 minutes. Remove the paper and beans and return to the oven for another 5 minutes. Trim off the excess party with a sharp knife.

Turn the oven down to 160C/fan 140C/gas 3.

Scatter the bacon most of the grated cheese over the pastry base, add the egg mixture and top with the rest of the cheese. Bake for 40 minutes or until just set and lightly golden. Leave to cool for a bit before serving.

(Original recipe by Lulu Grimes in Olive Magazine, April 2014.)

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Tomato, onion & pepper tart

This tart is bursting with summer flavours and the pastry is fabulously light and crisp. Delicious for lunch with a green salad.

Wine Suggestion: We drank the Rocca delle Macie Chianti Vernaiolo with this; unoaked, fresh and vibrant, especially as we’d put it in the fridge for 20 minutes. While not weighty or serious it does have loads of depth and length… perfect for this dish.

Warm tomato, mustard & gruyère tart – serves 4

  • 1 red pepper, sliced
  • 1 onion, peeled, halved & sliced
  • 2 tbsp Dijon mustard
  • 100g gruyère cheese, grated
  • 4-5 vine tomatoes, thinly sliced
  • a handful of black olives, pitted and halved
  • a small handful of basil leaves

PASTRY:

  • 200g plain flour
  • 100g cold butter
  • 50g Grana Padano or Parmesan, finely grated
  • 1 egg

First make the pastry by whizzing the flour and butter in a food processor until it looks like breadcrumbs. Stir in the cheese, then the egg and bring together to make a dough. Wrap in clingfilm and chill in the fridge for 20 minutes.

To make the filling, cook the pepper and onion in a tbsp of olive oil for about 15 minutes or until very soft, then season.

Heat the oven to 190C/Fan 170C/Gas 5.

Roll out the pastry to the thickness of a euro. Line a shallow tart tin (about 23cm) with the pastry, fill with baking parchment and beans, and blind bake for 10 minutes. Take out the paper and beans and bake for another 5 minutes.

Allow the pastry case to cool a little, then spread the base with the Dijon and sprinkle over the Gruyère. Top with the pepper mixture, then a layer of tomato slices and the olives. Season really well and bake for another 15 to 20 minutes until the tomatoes are tender and the pastry crisp. Scatter the basil over before serving.

(Original recipe from BBC Olive Magazine, September 2009.)

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Chicken & Morel Pie

We were so happy when we found a little jar of dried morels, until we got to the counter and realised they cost €25. We almost put them back only we had our hearts set on cooking this pie for dinner. We think they were worth it, but we’ll be better prepared for a shock at the till next time. It turns out morels are far from easy to come by and must be hand foraged and hence the princely sum. The fresh ones can be used for this dish too (though good luck finding them!) but you miss out on the nice mushroom stock from soaking the dried ones. If you see either sort and you’re feeling flush, we recommend trying them.

Wine Suggestion: We think this goes well with earthier reds like Pinot Noir or Nebbiolo especially if they have a little age and development.

Chicken, morel mushroom & asparagus one-pan pie – serves 4 to 5

  • 30g dried morels (or 100g fresh morels thoroughly cleaned)
  • 200ml chicken stock (you only need this if you have fresh morels)
  • 50g butter
  • 2 shallots, finely sliced
  • 3 thyme sprigs, leaves picked
  • 2 bay leaves
  • 1 tbsp plain flour, plus extra for dusting
  • 100ml dry sherry or white wine
  • 200ml crème fraîche
  • 6 skinless, boneless chicken thighs, cut into large chunks
  • bunch of asparagus, snap off and discard the woody ends, then cut into 4cm pieces
  • half a pack of tarragon, leaves roughly chopped
  • 375g block of puff pastry (preferably all-butter)
  • 1 egg, beaten, to glaze

If you are using dried mushrooms put them into a bowl and cover with boiling water, then leave to soak for 10 minutes. Remove the mushrooms from the liquid and cut in half (keep the liquid and make it up to 200ml with some more water if necessary). You can set a couple of the nicest looking morels aside to decorate the top of the pie if you like.

Heat half the butter in a frying pan and fry the morels for 3-4 minutes. Remove from the pan and set aside. Heat the rest of the butter and cook the shallots gently in the pan with the thyme and bay. When the shallots have softened, stir in the flour and cook for a minute or until a paste forms.

Pour in the sherry or wine and sizzle, then stir in the mushroom liquid (leave any grit in the bowl) or chicken stock, followed by the crème fraîche. Season well and bring to a gentle simmer. Add the chicken and poach in the sauce for 10 minutes or until just cooked through. Remove and discard the bay leaves, stir in the asparagus, tarragon and fried morels, then remove from the heat and transfer into a pie dish.

Heat the oven to 220C/200C fan/gas 8.

Roll the pastry out onto a floured surface to the thickness of a euro coin, then cut to fit the dish, and drape it over the pie mixture (a rolling pin helps with this). Liberally brush with egg, season the pastry with flaky sea salt, and arrange the reserved morels on top. Bake for 20 minutes or until the pastry is puffed up and golden brown. Leave to rest for 5 minutes before serving.

(Original recipe from BBC Good Food)

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Potato Pie with Beaufort Cheese

What can we tell you about this pie? Well first of all it doesn’t look remotely like the picture in the book and there were a few moments of panic when the cream started to run out the sides. Despite our wholly inadequate pastry skills and some last minute patching to stop the leaks, it tasted pretty good and didn’t look half as bad when it came out of the oven as it did going in. If you have a similar leak we advise remaining calm and sticking some pastry over the hole – pronto!

If you have trouble finding Beaufort,  Gruyere is a good substitute. Serve with a green salad.

Wine Suggestion:  an oaked white with a good freshness and texture is the best match for both the cheese and pastry. If you can find a white from Jura or Savoie you’re in for a treat but otherwise there are plenty of options. For something a little different we tried both the Sartarelli Balciana Verdicchio from the Marche in Italy and the Soalheiro Alvarinho Reserva from the Melgaço in Portugal and had a great match with both.

Potato pie with Beaufort cheese – serves 4 

  • 500g medium-sized waxy potatoes – we used Charlotte
  • 100ml double cream
  • 2 cloves of garlic, lightly bruised
  • 25g-30g butter
  • 375g ready-made puff pastry in 2 sheets
  • 75g Beaufort cheese, very thinly sliced (a vegetable peeler works well)
  • ½ tsp thyme leaves
  • 1 egg beaten, to glaze

Preheat the oven to 200C/Fan 180C/Gas 6.

Steam the potatoes until tender, then cool and peel. Slice moderately thickly and set aside.

Put the cream into a small saucepan with the garlic and bring to the boil, then take off the heat, cover and leave to infuse.

Lightly smear a baking sheet with some of the butter. Roll out 1 pastry sheet thinly (about 2-3mm) and lay onto the baking sheet. Mark a circle on the pastry about 20cm in diameter. Cover the circle with half of the potatoes, arranging in a slightly overlapping layer. Season with salt and pepper then cover with half the cheese and thyme leaves, adding a few flecks of butter. Repeat these layers, then brush the pastry edges with beaten egg.

Roll out the other sheet and place over the filling. Clamp down the edges with your fingers and either trim to a round or if it’s easier fold in the extra pastry to create a thicker edge.

Brush the pastry all over with the egg and decorate with a fork (the decorating was beyond us and may have caused the hole so skip this step if you like). Make a hole in the centre of the pie about 5mm in diameter. Remove the garlic from the cream, then slowly pour into the pie using a small funnel. Do this slowly and allow the cream to settle before adding more. Stop when no more will fit – you might have a bit left over.

Put the pie into the oven and bake for 20 minutes, then turn the oven down to 180C/Fan 160C/Gas 4. Continue to bake for a further 20 minutes – cover loosely with foil if the pastry browns too quickly.

Remove from the oven and allow to stand for 10 minutes before serving in wedges with some dressed salad leaves.

(Original recipe from The Vegetarian Option by Simon Hopkinson, Quadrille Publishing Ltd, 2012.)

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Festive butternut and stilton pies

Forget nut roast. This pie is packed full of flavour and highly recommended as a festive treat when you’re fed up eating meat, or for a vegetarian friend; they’ll love you for this.

Also conveniently works with all the usual Christmas day trimmings and can be made up to 24 hours in advance.

You need to be fussy about the pie dishes as the filling needs to come to the top (so the pastry sits proud on the top and doesn’t sink). We used two small enamel dishes that hold 450ml water and measure 16cm x 11cm.

Wine Suggestion: If others are eating turkey then the same wine should be work pretty well for both. Given the earthy, savoury porcini and chestnut mushrooms a good choice, though, is a fruitier Pinot Noir. This may be a youthful village Burgundy or a fresh style from a similar region; look to Baden and Alto Adige for a good alternative. If you look elsewhere make sure the alcohol is not too high, as this can unbalance things.

Festive Butternut Squash & Stilton Pies – makes 2 pies (each one will serve 2 generously)

  • 25g dried porcini mushrooms
  • 1 butternut squash, about 800g
  • 50g butter
  • 1 tbsp olive oil
  • 200g chestnut mushrooms, sliced
  • pinch of dried chilli flakes
  • 2 garlic cloves, crushed
  • 2 tsp chopped thyme or rosemary
  • 1 tbsp brandy
  • 6 tbsp double cream or crème fraîche
  • 50g stilton, broken into chunks
  • 50g walnut pieces
  • 140g puff pastry – we used one sheet of all butter puff pastry
  • 1 egg yolk, beaten

Soak the porcini in 150ml boiling water for 20 minutes.

Preheat the oven to 200C/Gas 6/Fan 180C.

Meanwhile, peel the squash, discard the seeds and cut into small chunks.

Melt the butter in a large frying pan, add the oil, and fry the squash over a medium heat for 10 minutes or so – you want it to be caramelising nicely. Stir in the sliced chestnut mushrooms, chilli flakes, garlic & thyme or rosemary, and fry for 5 minutes. Turn up the heat and add the brandy, then remove from the heat.

Drain the dried mushroom and reserve the liquor, then roughly chop. Add to the squash mixture with the soaking liquid (but leave the grit in the bowl) and double cream, then return to the heat and bring to the boil. Remove from the heat again, season, and stir in the stilton and walnuts. Divide the mixture between two individual pie dishes (see recommended size above). Leave to cool before covering with the pastry.

Cut the puff pastry in half and roll out on a lightly floured surface until slightly bigger than the dishes, the pastry should overhang the edges a bit. Use the scraps to make holly leaves and berries or some other festive motif. Stick to the pastry lids with a little bit of water. You can keep the pies in the fridge now for up to 24 hours.

When ready to cook, get your oven heated and brush the tops with the beaten egg yolk. Sprinkle a large pinch of sea salt and some black pepper over each. Bake for 15 to 20 minutes or until risen and golden brown.

Serve with seasonal sides – we went for sprouts.

(Original recipe by Rosa Baden-Powell for BBC Good Food Magazine, December 2001. )

 

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Chicken, Ham & Leek Pie

We love a chicken pie, particularly with sweet leeks and a rich creamy sauce.

Wine Suggestion: the classic suggestion, and our first thought, was to drink a lighter chardonnay with this, but we found a great alternative in the Salwey Weissburgunder “RS” which is a Pinot Blanc from Baden in Germany. An amazing wine with lovely fruit and a texture that holds it all together giving it a long finish and makes a good match with the creamy sauce and pastry. Every time we taste this wine we are impressed and think it is one to put Pinot Blanc back on the wine drinkers lists.

Chicken, Ham & Leek Pie – serves 4

For the filling: 

  • 450ml chicken stock
  • 3 chicken breasts fillets
  • 75g butter
  • 2 leeks, cut into 1cm slices
  • 2 garlic cloves, crushed
  • 50g plain flour
  • 200ml milk
  • 2-3 tbsp white wine
  • 150ml double cream
  • 150g piece thickly carved ham, cut into 2cm chunks

For the pastry: 

  • 350g plain flour
  • 200g butter
  • 1 egg beaten with 1 tbsp cold water, plus an additional egg, beaten, to glaze

Heat the chicken stock in a saucepan. Add the chicken breasts and bring a gentle simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts and set aside, then pour the stock into a jug.

Melt 25g of the butter in a large heavy-based saucepan over a low heat. Stir in the chopped leeks and fry gently for a couple of minutes, stirring now and then, until softened. Add the garlic and continue to cook for another minute, then set aside. Add the rest of the butter and stir in the flour as soon as it has melted. Cook for 30 seconds, stirring constantly.

Slowly add the milk to the pan, stirring well between each addition. Then gradually add 250ml of the reserved stock and the wine until the sauce is smooth and slightly thickened. Bring to a gentle simmer and cook for 3 minutes.

Season the sauce, remove from the heat and stir in the cream. Pour into a large bowl and cover with cling film to stop a skin forming on the top. Set aside until cool.

Preheat the oven to 200C/400F/Gas 6 and put a baking tray into heat.

To make the pastry, put the flour and butter into a food processor and pulse until the mixture looks like fine breadcrumbs. Keep the motor running while you add the beaten egg with water and blend until the mixture comes together in a ball. Carefully remove from the processor and set aside about 250g of the pastry to make your lid.

Roll the remaining pastry out on a lightly floured surface, turning frequently until about 5mm thick and larger than your pie dish. Lift the pastry over your rolling pin and gently place into the pie dish. Press firmly up the sides of the dish and make sure no air bubbles remain. Leave the excess pastry hanging over the sides.

Cut the cooked chicken into 3cm pieces. Stir the chicken, ham & leeks into the cooled sauce, then pour into the pie dish. Brush the rim of the dish with beaten egg and roll out the reserved pastry to make a lid.

Cover the pie with the pastry lid and press the edges together firmly to seal. Trim off any excess pastry.

Make a small hole in the centre of the pie with the tip of a knife. Glaze the top with beaten egg. Bake on the hot baking tray in the centre of the oven for 35-40 minutes or until golden brown and piping hot.

(Original recipe from The Hairy Bikers’ Best of British).

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Leek & Pancetta Quiche – serves 4-6

  • 200g pancetta lardons
  • olive oil
  • 2 leeks, trimmed and finely chopped
  • 4 eggs
  • 4 tbsp double cream
  • 100g Gruyère cheese, finely grated
  • 2 tbsp chopped flat leaf parsley

FOR THE PASTRY:

  • 200g plain flour, plus a bit extra
  • pinch of salt
  • 100g butter, at room temperature, cubed

First make the pastry by sifting the flour and salt into a large bowl. Then using your fingertips, rub the butter into the flour, lifting the mixture up and dropping it back into the bowl. Keep doing this until the mixture looks like fine breadcrumbs, then mix in 2-3 tbsp of cold water. Bring the mixture together and knead lightly on a floured surface until you have a smooth ball of pastry. Wrap the pastry in cling film and chill for at least 20 minutes.

Preheat the oven to 200ºC/Gas 6.

Oil a 25cm loose-bottomed tart tin.

Roll the pastry out onto a floured work surface until about 3mm thick. Line the oiled tin with the pastry and leave some hanging over the edges, then prick the base with a fork. Chill for another 10 minutes.

Line the chilled pastry case with greaseproof paper and fill with baking beans or uncooked rice. Blind bake for 10-15 minutes. Remove the beans and paper and bake for another 5-8 minutes or until golden. Trim off the excess pastry with a sharp knife.

Meanwhile, fry the pancetta in a large frying pan over a medium heat for a few minutes until coloured and almost crispy. Add the leek and sauté for 3-4 minutes until soft and cooked through. Drain to remove any excess oil.

Mix the eggs and cream together in a bowl and season with salt and pepper. Add three-quarters of the grated cheese, stir in the leek mixture and add the parsley. Pour the mixture into the cooked pastry case, sprinkle the top with the leftover cheese and cook for 15-20 minutes or until golden and set.

Allow the quiche to cool for a bit before serving.

Wine Suggestion: We tried a lovely Bott-Geyl Pinot d’Alsace which worked superbly. A great combination of Pinot Blanc 35%, Pinot Auxerrois 35%, Pinot Gris 15% and Pinot Noir 15% (vinified as white wine). Rich and complex but with the freshness  and texture to balance the quiche perfectly.

(Original recipe from Gordon Ramsay’s Ultimate Cookery Course, Hodder & Stoughton, 2012.)

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